Radishes are a very low carb vegetable and these quick pickled radishes are perfect for summer snacking. Try them on a burger or pork, or just eat them out of the jar!

For some reason I am on a snacking kick right now. I’m sure it’s boredom. While all the other moms in other states are out playing and having fun this summer, I am stuck inside because it’s too flipping hot out. When I turn the car on, and the car thermometer reads 119 degrees, I die a little inside.

So, since it’s hot and I feel like snacking, I decided that my snack needed to be cool and crunchy and low in carbs. Which typically means veggies for me. Looking in the crisper, I found a couple bunches of radishes that I had bought to eat with some pulled pork, but had forgotten about. Did you know that one medium radish has 0.2 total carbs, and half of that is fiber? Radishes are virtually carb free! Now, I’m not saying that I’d eat them raw everyday, but I’m trying to find more ways to incorporate radishes into my diet.

I had so many radishes that I figured I’d try my hand at pickling them. That way they last a bit longer and I love the salty and vinegary taste of anything pickled. Remember those Jalapeño and Dill Refrigerator Pickles I made a couple of weeks ago? I’ve been eating those like crazy, well when I can. They seem to disappear from the fridge so quickly. Somebody keeps eating my pickles!

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It took a couple of tries to get the flavor right for these quick pickled radishes. The first attempt ended up way too salty and way too vinegary. My lips puckered! But that was an easy fix!

Instructions

Fill a clean one quart canning jar with sliced radishes. Coarsely chop up garlic cloves and add to radishes as well as the dill, salt, monkfruit sweetener and ground pepper. Pour in white vinegar, filling the jar about half way. Add in one cup of filtered water. Put the lid on and shake the jar. Place in the refrigerator, shaking the jar after an hour to mix the ingredients. Let sit for at least three hours before eating.

Nutrition Information:

Yield:

2

Serving Size:

Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Hey there! I’m Jessa and have made low carb foods a part of my lifestyle. Following a low carb diet has made such a difference in how I feel, how I sleep and pretty much all aspects of my life. I love experimenting in the kitchen and adapting recipes to fit my eating plan. I’d love for you to follow along on my low carb and fitness journey!

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